Cook 3

The Terminal City Club, Vancouver’s Premier Private Members Club is seeking a Full-time Cook 3 whose focus is to support the Supervisor/Sous Chef in organizing the daily requirements for the assigned area and delivering on the Club’s promise – exceptional member (guest) experiences every day through engaging service and remarkable product knowledge.

JOB RESPONSIBILITIES

Food preparation in designated area, a-la-carte , banquet production as needed, according to specific recipes and standards

Upholds safe food handling, kitchen cleanliness and general health and safety practices to assigned area

Responsible for inventory control in the work station

Flexibility to work in various parts of the production

Assists with other related tasks outside of the immediate work station as directed

Requirements

Required Skills and Experience

Experience in a restaurant, hotel or similar property preferred

Completion of a culinary program or presently attending an asset

Team player with a customer-oriented mindset

Fluent in English; good interpersonal, organization and communication skills

Food Safe Certification

Must be available to work flexible shifts including evenings, weekends and holidays

Physical Requirements

Must be able to lift up to 50 pounds

Must be able to stand for long periods of time; up to 8+ hours

Must be able to work in both hot (behind cooking line) and cold (fridge/freezer) environments

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Other: medical, dental, pension plan

Management Position: No

Description

ABOUT THE POSITION

The Terminal City Club, Vancouver’s Premier Private Members Club is seeking a Full-time Cook 3 whose focus is to support the Supervisor/Sous Chef in organizing the daily requirements for the assigned area and delivering on the Club’s promise – exceptional member (guest) experiences every day through engaging service and remarkable product knowledge.

JOB RESPONSIBILITIES

Food preparation in designated area, a-la-carte , banquet production as needed, according to specific recipes and standards

Upholds safe food handling, kitchen cleanliness and general health and safety practices to assigned area

Responsible for inventory control in the work station

Flexibility to work in various parts of the production

Assists with other related tasks outside of the immediate work station as directed

Requirements

Required Skills and Experience

Experience in a restaurant, hotel or similar property preferred

Completion of a culinary program or presently attending an asset

Team player with a customer-oriented mindset

Fluent in English; good interpersonal, organization and communication skills

Food Safe Certification

Must be available to work flexible shifts including evenings, weekends and holidays

Physical Requirements

Must be able to lift up to 50 pounds

Must be able to stand for long periods of time; up to 8+ hours

Must be able to work in both hot (behind cooking line) and cold (fridge/freezer) environments